that's the recipe: collard lasagna in carrot sauce....OK, I made it last night and it was fab...(I thought)I used 6 large carrots, chopped up and simmered in a half inch or inch of water, which was pretty much blended up with the carrots to make the sauce, plus lemon juice and oregano, salt, garlic, and olive oil (KK had a recipe for this called nomato sauce, which I could not find so I winged it)then cook up 8 tinkyada rice lasagna noodles and drain.....then chop up cooked collards (1 c.)? or more...and the cheeses we used could be switched to your faves...we used goat chevre, 3 or 4 oz,pecorino romano, grated to fill a bowland several generous slices of our fave cheese: ....petit basque (espensive sheep)

This reminded me of a dish that was served in a vegetarian restaurant where I used to work. They did spinach and mushroom lasagne made with spelt pasta sheets...the mushrooms were in a creamy sauce but you could probably amend this and make it O neutral/beneficial by adding minced beef to the mushrooms and making a bit of gravy rather than creamy sauce...